Coconut mango tapioca pudding used to be one of my favorite things to order at a great local Thai restaurant ages ago. After going dairy-free, eggless, and refined sugar-free, for some reason I assumed that also meant tapioca pudding-free as well, and stayed away from it for several years. Then one day I came across a pack of tapioca pearls at the grocery store and I just couldn't pass up and figured it was time to work out a vegan and refined sugar-free alternative.
Veganizing and taking out the sugar from this little treat was actually incredibly easy and the end result tastes just like the the real deal. I couldn't believe I've been holding out for so long and so unnecessarily. Seriously, I felt silly. Making a tapioca recipe with coconut milk is a breeze!
The resulting recipe you see here has since become one of the most popular vegan tapioca pudding recipes on the web -- the effect of something whipped up in a small kitchen and shared with others, and how far and wide that can reach still blows my mind sometimes by the way! :)
And because so many people have been enjoying this recipe, the recipe just got updated with a lovely video by Janel (below) -- mainly so you can see just how super simple the recipe is.
{NOTE: as pointed out in the comments, just wanted to share that while tapioca is naturally gluten-free, Bob's Red Mill tapioca is processed in a facility that also processes wheat, as stated on their package. Therefore, this brand of tapioca pearls may not be suitable for people with celiac or those sensitive to potential exposure at those levels. Personally, I do fine with Bob's Red Mill tapioca pearls -- no reactions for me. But I wouldn't want anyone sensitive to risk it in any way. Let's Do Organics sells certified gluten-free tapioca, which you can buy online or in stores as an alternative.
P.S. if you enjoy this mango tapioca pudding recipe, you might also like this chocolate hazelnut tapicoa pudding as well.
PrintCoconut Mango Tapioca Pudding
A creamy, delicious, vegan coconut tapioca recipe made without eggs, dairy, or refined sugar. Naturally gluten-free, paleo, and oil-free.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 - 4 servings
- Category: Pudding
- Cuisine: Dessert
Ingredients
- ⅓ cup small tapioca pearls
- 1 cup non-dairy milk {I used vanilla almond milk; use coconut milk for a nut-free version}
- 1 can full fat coconut milk (403 ml / 13.66 oz)
- ⅓ - ½ cup maple syrup (depending on how sweet you like it)
- 1 tsp pure vanilla extract
- pinch of salt
- Optional: ½ a mango, chopped
Instructions
- Soak the tapioca pearls in the 1 cup of non-dairy milk for about an hour.
- Transfer soaked tapioca pearls mixture (pearls and any unabsorbed liquid) into a saucepan and add coconut milk, sweetener, vanilla, and salt. Bring contents to a boil on medium heat, stirring occasionally. Reduce heat and simmer for 20 minutes continuing to stir occasionally.
- Remove from heat and allow the pudding to cool. Divide it between some glass bowls or jars into portions. If you like it hot, dive in after letting it cool off to an eating temperature (10 minutes). Traditionally it's eaten cold, and that's how I like it, so I chill mine overnight (it makes a lovely breakfast treat by the way!). Prior to eating, stir in the chopped mango (or skip if you're feeling like a traditional plain tapioca pudding only) and enjoy!
Ashok says
Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.
Audrey says
Glad you enjoyed it :)
Lorna says
Delicious! Thanks for creating this recipe. I’ve made it twice this week and after following the recipe exactly the first time, I decided to use less maple syrup. I used 1/4 c. the second time and liked it better. I grew up eating tapioca pudding with the instant kind, but had some tapioca pearls from years ago and wanted to make it again. This is a keeper!
★★★★★
Audrey says
Hi Lorna. Thanks so much for your feedback. Really happy to hear you enjoyed this recipe! :)
Margot says
I can't find the pearls anywhere.. I have the tapioca powder - can I subsitute and if I do, do I need to soak it?
Audrey says
Hi Margot, no unfortunately it's a completely different product, so it won't work for this recipe. I'm not sure if you have access to Amazon, but that's where I get mine sometimes. I have a link in the recipe ingredients to the specific brand I use. Otherwise I've purchased it at health food shops before, as well as in the Asian aisle at some grocery stores.
Priscilla Carlisle says
I made this for my teenagers and they absolutely loved it! I’m make more tomorrow. If you are in the AIP diet, this is a huge treat!
★★★★★
Audrey says
Hi Priscilla, that's great. So happy to hear they enjoyed it! :) Thanks for the feedback.
Nicole says
Hi, just wondering, I have large tapioca pearls, would this work? If yes, does ⅓ cup is still enough or too much?
Audrey says
Hi Nicole, I've never tried it with the large pearls so not sure how much you'd need and how it will work out. If you experiment and come up with something good though, do share what ended up working. I'd love to hear.
Alex says
so good!!!!
I love the tapioca texture!
Rich, creamy, YUM!
I was wondering what flavor combos you can do with this base recipe... I added a little cardamom to mine
★★★★★
Audrey says
Hi Alex, I have a chocolate hazelnut version recipe on the site if you're interested: https://www.unconventionalbaker.com/gluten-free-vegan-decadent-chocolate-hazelnut-tapioca-pudding-paleo-friendly/
But overall, I'd say sky is the limit :) Other flavors that could be nice are pistachio and rose, strawberry instead of mango, blueberry, jam toppings, playing up other flavors with extracts (someone in the comments suggested they like theirs with coconut extract for example)... I like the cardamom addition. I think that would go well with some pistachios actually.
Laura Tucker says
I love this recipe and have made it many times! Have you ever made in an instant pot? How long would you cook it for?
Audrey says
Hi Laura, no, I haven't tried it in an instant pot unfortunately. Never used one, so not sure how long it would need to cook in there really. If you give it a try, do share what ended up working for you.
Tanya says
WOW! so yummy!!! I had tried other AIP tapioca pudding recipes - but I didn't like their texture, how sweet they were and even just the flavour balance. So armed with that experience, I elected to make it without any sweetener, and substituted some coconut extract in place of the vanilla. It came out perfect - now I add a little sugar or maple syrup on top for serving. And I'm in LOVE <3
Audrey says
Hi Tanya, that's a neat idea to switch it up with coconut extract! Glad this works well for you without the sweetener. Thank you for sharing!
Kathy says
I made this for a friend who follows a paleo diet AND her jaw was dislocated because of TMJ issues, so she is only able to eat pureed foods right now. I thought this might be a sweet treat that she could enjoy with little to no chewing! I made exactly according to the recipe (I used 1/2 cup of maple because I do like my sweets sweet -- and it was perfect for me) and I pureed the mango with a couple tablespoons of water to make a mango "sauce." Oh my goodness! We BOTH loved it and my husband came home and finished off our leftovers. This recipe is a winner and I will serve it as my paleo optional dessert at Christmas dinner for my children and grandchildren who are paleo. Thank you!
★★★★★
Audrey says
Hi Kathy, oh that's awesome, so happy the recipe worked out so well for your friend. Hope her jaw flare heals soon. Thanks for the lovely feedback!
Ann says
I make this all of the time, it’s delicious! I love it with the mango.
★★★★★
Audrey says
Thanks for the lovely feedback, Ann. So glad you're enjoying the pudding! :)
Joshua Howard says
Hi Audrey! I really like your recipes! Two days ago I tried to make this pudding and it was sooo yummy! Thank for the share!
Audrey says
Hi Joshua, thanks so much for the lovely feedback -- I'm glad you enjoyed it!
Shannon Loveless says
Love the simplicity of this recipe. It’s the perfect light indulgence after lunch, after dinner or even as a mid-day snack.
★★★★★
Audrey says
So glad you like it, Shannon. Thanks for sharing! :)
Fiona says
Delicious! Love this recipe. Easy to make, the hard part was stopping at one serve.
★★★★★
Audrey says
Thanks so much for the great feedback, Fiona :) I'm glad you enjoyed it!
Tara says
I haven’t had tapioca pudding since I went Vegan. This was an amazing recipe and it was soooo good! I used oat milk and When it cooled there was some “grain-y-ness” texture but honestly I didn’t care. It was delicious! I’m making another batch tonight and using flax milk instead so hopefully it will not be as grainy as the last batch.
★★★★★
Audrey says
Hi Tara. I'm so glad you enjoyed this :) I haven't tried it with oat milk, but interesting to hear the results. Enjoy the next batch!
KristinAloha says
I doubled this recipe and made the pudding with small pearls, homemade coconut milk from mature nut meat, and half maple syrup/half agave (1/3 cup sweetener per recipe was plenty sweet). I served the pudding for company who loved it!! My husband said he'd keep me supplied with a 50 lb. bag of tapioca pearls after this dessert! Thanks for the recipe!
★★★★★
Audrey says
That's the best feedback ever :D Thank you for sharing!
kathy says
So yummy! I used 1/2 cup maple syrup and mixed in passion fruit. With a sweeter fruit or plain, I'd definitely only want 1/3 cup maple syrup. I'm going to try 1/2 cup tapioca next time. I think the liquid can take a little more than 1/3 cup. THANK YOU!
★★★★★
Audrey says
Hi Kathy. Thanks so much for sharing your swaps -- very interesting ideas, and sounds absolutely delish with the passion fruit!
Erin says
Made this and loved it. I suggest doubling the recipe as one batch just isnt' enough :)
Audrey says
Thanks for the lovely feedback, Erin! And I agree -- double batching is the way to go :)
Francien Daniels-Webb says
I bought my tapioca in a health food store here in Eltham in Victoria.
So I am ready to go tomorrow.
Thank you 🙏 and thanks also go to those above ‘testers’ and giving their slant on it.
I love tapioca puddings which I hadn’t ever tried until I was having respite for two weeks. The chef there also created cake loaves to be sliced and frozen so I never needed to miss out on morning afternoon and evening coffee/tea breaks.
I can’t thank him enough as he also made some gluten fairy cakes with this year’s colour for the Breast Cancer lemon icing cream on top. Also specially made for me and other residents.
I fought breast cancer and I won but boy does all that chemo play havoc with your bodily functions and pain in ends of fingers.
★★★★★
Audrey says
Hi Francien. I'm so glad to hear you recovered! I have a few friends who did also thankfully, and I know the digestive issues can be a challenge in the aftermath for sure. I hope the pudding hits the spot :) Enjoy it!
P.S. It's been many years since I've had/made fairy bread and now I want some haha. <3
Maria Hill says
I made this recipe today, I used tapioca pearls from The Source, organic unsweetened coconut milk for soaking & low fat coconut milk to cook. I added half the maple syrup and some vanilla. It cooked perfectly but it has a strange metallic taste, any idea if this is normal? I used a non stick pan & I haven’t added fruit yet as I wanted my 8 month twins to test it plain first. By the way, they loved it! It was just that I found that strange taste.
Audrey says
Hi Maria. Thanks for sharing. Hmmm.. Not sure what the metallic taste would be -- that's odd. Hasn't happened to me before. I find sometimes light coconut milk can have a hint of a metallic flavor from the tin, so maybe that had something to do with it? The fruit should break that up a bit.
Sandy says
I ate tapioca pudding at a vegan gathering for Memorial Day and couldn’t get it off my mind. So I googled at and found this amazing recipe. Thank you for a recipe so pure and yet so delicious, I can’t wait to share this with my friends.
★★★★★
Audrey says
Hi Sandy -- thanks so much for the lovely feedback. I'm so glad you enjoyed this treat :)
Frank says
Super easy and very tasty!
After the fact, as I looked into using the coconut milk, a concern developed due to the potential impact to cholesterol levels (due to the saturated fat). My cholesterol is 134, so it's less worry about myself, but figured I should ask about it because I saw a number of awesome recipes on your site that also use coconut milk. What's you take on the subject? Also, do you have a recommended serving/portion size for the tapioca (I might have missed it)?
★★★★★
Audrey says
Hi Frank,
This recipe works great with nut-based milks too, if that works better for you health-wise. I went with coconut in this original recipe as it’s a classic flavor I’m used to (coconut mango tapioca), and because the coconut milk is a bit richer, but nut-based milks will work great too, especially homemade ones as they tend to be creamier (or a lighter coconut milk or a combination of things).
For me this recipe makes 3-4 small servings.
My personal take on it is that I’m not concerned with cholesterol in this type of dessert for two reasons: I don’t have a high cholesterol condition, and my diet is naturally incredibly low on cholesterol as well as on fats in general (especially saturated). So if I have something like this on occasion I consider it a treat and don’t worry about it too much as I know it’s not going to throw me out of balance in that regard given the rest of my diet. I like using coconut milk as an option for a whole foods-based source of fat, but of course it's important for everyone to do what works for them and their unique needs.
If you're curious, I just ran the recipe through a free nutritional calculator app (on this website) with the two options of coconut milk or almond milk, so you can compare the data:
Original recipe with full fat coconut milk:
And a variation made with unsweetened vanilla commercial almond milk instead of the coconut:
The almond milk version is definitely a lot lower on the saturated fats.
Frank says
mmmm mmmm good!
★★★★★
Audrey says
Thanks for the feedback, Frank -- I'm glad you enjoyed it :)
TEJ says
This is my go-to recipe and it tastes amazing every time! I also chop mango and mix it in before I store it overnight. It’s delicious - thank you for this recipe Audrey!
★★★★★
Audrey says
Thanks so much for the amazing feedback! I'm so glad you're enjoying this :)
Natalie says
Hi! I tried making this recipe - twice - and both times it came out hard... As in, I could cut through it with a knife and pick it up and eat squares of it with my hands without it falling apart whatsoever. Do you know what I did wrong? I was hoping for a more creamy, goopy tapioca pudding. Not hard blocks. :)
Audrey says
Hi Natalie. Hmmm... That definitely doesn't sound right... It's meant to be creamy and goopy. I'd love to help you figure out what's going on, but I need some answers for that first:
1. Did you change anything at all in the ingredients?
2. Did you use both the tapioca pearls and any absorbed liquid from the soaking step 2? Just wondering if maybe some of the liquid got discarded in the process?
3. Does the gelling up happen after the mixture is cooked, or is it already super thick going into the pot?
4. How long did you cook the mixture for and on how high a heat?
Sorry for so many questions, just trying to figure out what might have gone amiss. Would love to help you get this right :)
Natalie says
Thanks for writing back :)
I didn't change any ingredients. I did use vanilla hemp milk as my non dairy milk though. Maybe I'll use almond milk next time.
I used all of the pearls + all of the absorbing liquid from letting it sit out.
I suppose it got gelled up afterwards. Everything was smooth going into the pot, and even taking it out of the pot. It happened after I refrigerated it and tried to eat it when it had cooled down. Next day it was solid.
I cooked it for 20 minutes, just as directions say. My stove is notorious for getting hotter than indicated though - perhaps it cooked at a higher heat than it should have?
Audrey says
I'm guessing the higher heat could have done it. So reducing the heat or cooking it for a slightly shorter amount of time might resolve it. It's possible it got "reduced" in liquid a bit too much in the cooking process.
I suppose it could also be the different plant milk. I've never tried this recipe with hemp milk, but I know that some of the commercial varieties available here (like Pacific Foods brand, for example) have a higher fat content than commercial almond milk. Some types of fat tend to solidify when chilled, so that might be the reason the pudding gets a lot firmer after it's chilled. What you could try next time is instead of using a full can of the coconut milk is do half coconut and half more hemp -- that could help reduce the solidity a little. Another thought is that maybe there's an additive in one of the milks that causes congealment (like carrageenan, for example, which solidifies after being heated then cooled)?
Last thought: rather than changing anything, you could try just adding a bit more milk to the pot next time to thin things out a little, so that it won't solidify so much after resting in the fridge.
Katharine Lang says
So Yummy! I did make the following changes: First, I doubled the recipe. Instead of all coconut milk beverage, I used half that and half mango juice. I used 1/4 c. Swerve and about 3 Tbsp. maple syrup. It cooked up really fast, maybe 5 minutes after bringing to a boil, and even on low it was starting to stick. I turned it off & let it rest. Maybe this was because my tapioca pearls were really tiny? In any case, it turned out great!
★★★★
Audrey says
Hi Katharine. Thanks so much for sharing. I’m glad you enjoyed the recipe :)
I wonder if maybe the swerve, lower maple syrup, and a high content of mango juice sped things up somehow (because juices have natural sugars and sugar cooks differently to coconut milk). It’s really helpful that you’ve shared what worked with the combo you worked out — I’m sure others looking to do something similar will find it helpful.
Tea says
This is fantastic! It’s easy, tasty and great for any occasion. I doubled the recipe (with 1/2c maple syrup) and this made 6 servings in 8oz mason jars. Thank you, thank you thank you for sharing! I will be eating this for breakfast this week. This reminds me of my favorite dessert mangos and sticky rice.
★★★★★
Audrey says
Hi Tea. Mango sticky rice is one of my favorites too :) Thank you so much for the lovely feedback. Enjoy it!
Bronwyn says
I scraped the bottom of the pot to keep the pudding from sticking while cooking. I also cut down the cook time to 15 minutes. I used agave as the sweetener and instead of using the can of coconut milk, I soaked unsweetened coconut flakes in boiling water for 5 minutes and added this to the tapioca. I didn't blend it because I wanted tof make it tropical. Incredibly good taste. I haven't had pudding since childhood. Thank you for your recipes. I am GF, Vegan, and Vegan-AIP.
★★★★★
Audrey says
Hi Bronwyn. Thanks so much for sharing what worked for you. I'm so glad you were able to enjoy this :)
Sarah says
So excited to try this recipe but it stuck to the pot so badly that I lost the majority of my tapioca :( Any advice for keeping it from sticking? I was stirring constantly from the beginning.
Audrey says
Hi Sarah, sorry it burnt on you. I can recommend one of two things: cooking it at a much lower heat and just increase the cooking time. It sounds like the heat was a bit too high. Alternatively you can use a non-stick sauce pan if you have one -- those work really well for recipes like this.
Dee says
Hi, I was looking for a tapioca pudding recipe with little or no sugar in it as a dessert for my 12mth old son when I came across this one. I was super pleased to find this one, which has turned out totally divine... I'm having to stop myself eating it all before putting some in jars for my little boy!
I made a few changes and it still worked out amazingly so thought I would share with you.
Made a double batch using full cream milk instead of almond milk (trying to fatten my little one up a bit), used only 1/2 cup maple syrup as didn't want it too sweet & very conscious of giving too much sugar to jnr, and made the addition of a few cardamom seeds as I love the savory indian spice in milky desserts like this.. it was perfect mix with the sweet & coconut flavours.
This will definitely be going in the recipe file to be made time & time again! ☺
Audrey says
Thanks very much for sharing what worked for you Dee. So happy to hear you and your little one have been enjoying it :)
Mary says
This was delicious and so easy to make! Thank you for the recipe.
★★★★★
Audrey says
Thanks very much for the feedback, Mary -- I'm glad you enjoyed it :)
lk1 says
I'm making it now, doubled the recipe- am at the soaking stage....after an hour it doesn't look like much of the liquid has soaked up...I put it in the fridge..should I have left it out? Do I need to double the soak time bc I doubled the tap. and Almond milk amount?
Audrey says
Hi there. Hmmm... the refrigeration may have something to do with it not absorbing as quickly (as it generally slows things down). I would just leave it out at room temperature to soak more of the liquid up before cooking.
MOkey says
A great recipe for vegan/non-dairy tapioca! I grew up disliking pudding due to a lifelong milk allergy, and am just recently learning to enjoy vegan versions as a treat now and then. I used unsweetened plain almond milk and only 1/4 cup pure maple syrup and it's perfect for me to use as a breakfast or treat. I might use the 1/3 cup syrup for dessert for company but can't imagine more than that and if using 'regular' sweetened milk it would be way too sweet in my opinion (I find most American fancy coffee drinks, soda, desserts, etc. sickly sweet, so keep that in mind.) I got exactly 5 half-cup (4 oz) servings from the recipe, topping off the Ball jars mentioned above. A good portion for dessert but not enough for breakfast. I also have a couple of attractive 6 oz. jars that are fun to add fruit on top after it cools/sets for a to-go treat!
★★★★
Audrey says
Hi MOkey, thank you so much for your feedback and for sharing what works for you. Very helpful to hear. Glad you're enjoying the recipe!
Sharon says
Thanks for posting the recipe- always looking to get recipes that have been tested. It tasted great, however, mine came out very runny though I followed the recipe with the exception of soaking the small pearls in water instead of almond milk (no extra liquid). I used honey (1/3c). Suggestions as to why it not set up?
Audrey says
Hi Sharon,
Hmmm... my only guess would be that it wasn't cooked long enough / at a high enough temperature so it didn't condense enough? Sometimes stove settings can differ, so if after the 20 mins it still looks runnier than it should be I would just keep cooking it until it concentrates more / to desired consistency (or turn up the heat a bit, though keep an eye so it doesn't burn at the bottom in that case). The honey and water substitutions shouldn't make a difference though, as I've had readers share that they've made this with both in the past.
If you try it again, I'd love to hear how you go. Sorry it didn't work out as expected this time around, but I appreciate you sharing your experience.
joanne says
Hi, I have a box of organic granulated tapioca (quick cooking), and wondered if I can use this instead? Would I need to change other quantities in the recipe if I do?
I was also thinking of making a chocolate version of this tapioca pudding by adding raw cacao powder, and wondered if you could recommend how much cacao powder to use? Would you also increase the maple syrup? I'm looking forward to trying this recipe! Thanks!
Audrey says
Hi Joanne,
Hmm... about the quick cooking tapioca, I'm not sure to be honest. Quick cooking tapioca is usually used as a thickener (like a starch), whereas regular pearled tapioca is used for puddings. I'm sure it could be done, but since I haven't tried it I don't know the right amounts and the length of cooking time. My understanding is that quick cooking tapioca doesn't require soaking, and also that you only need to use half the amount of regular soaked tapioca pearls if substituting in a recipe -- you can see how this can get a little tricky to figure out without trying...
However I do have a chocolate version on the blog already that you can have a look at here: https://www.unconventionalbaker.com/gluten-free-vegan-decadent-chocolate-hazelnut-tapioca-pudding-paleo-friendly/
Hope that helps and I hope you can find some pearls or make the quick cooking ones work (in which case I'd love to hear how you go).
Ness says
A great dessert, which is super easy, tasty and has so many possibilities by adding different fresh fruits. Thank you :)
Audrey says
You're welcome, Ness -- enjoy! :)
Jane says
This is a great recipe! My almond milk is sweetened so I found the end result a little too sweet but easy to make an adjustment next time. Love this!!
★★★★★
Audrey says
Oh good. Thanks so much for the feedback, Jane! I'm glad you liked it and good to know it can get too sweet if using a sweetened milk alternative. Enjoy it :)
Jess says
Hi Audrey!
I would like to know how long
Do you think this would keep in the fridge? I plan
To use it for brekkie and I am making a batch. I assume 4/5 days is ok? Let me know if you can!
Jess
★★★★
Audrey says
Hi Jess 4-5 days no prob :) It'll definitely keep well. I sometimes make larger batches and freeze some of it in individual-sized jars (just make sure to only fill 2/3 of the way so the jar doesn't burst in the freezer) -- it thaws out really well overnight in the fridge.
Megan says
My family and I enjoyed this so much! Be careful not to let the tapioca burn at the bottom of the pot, which is what happened to me, but nonetheless, I will be making this one again!
★★★★★
Audrey says
Thank you for the lovely feedback, Megan! So happy to hear your family liked it :)
And yes, cleaning up a burnt mess is never fun. I found a non-stick pot to work best for me here.
Michele says
Hi there! Thank you for this recipe. It was absolutely delicious. I made it last week as a gift to my girlfriend and we couldn't stop eating it - phenomenal!
I decided to use a 1/2 cup of maple syrup which turned out a tad too sweet for us (still delicious though!) so next time I'd probably use 1/3 of a cup instead.
Can't wait to go through the rest of your recipes! :)
★★★★★
Audrey says
Hi Michele. Thanks so much for the lovely feedback. Much appreciated and I'm so happy you and your girlfriend liked it! And thankfully, the sweetness is easily adjustable :)
cassidy says
Thanks for this recipe, Audrey! It was the first time I tried to cook tapioca pudding as a desert for a dinner with friends. While cooking I was quite scared as it was getting bit slimmy, but the final taste was great. We added bit of cinnamon instead of fruits and enjoyed it warm. Awesomeness! Pinning for later :)
★★★★★
Audrey says
Aw, so happy you liked it, Cassidy! :) Thank you for sharing. Cinnamon sounds wonderful.
Lenae says
What other liquid sweeteners have you all tried? I used coconut sugar and it came out ok, but I think it was too much...??? It tastes more like brown sugar/carmel-ish. I was hoping for more of a vanilla/coconut flavor. Has anyone tried honey? Just wondering! Thanks!
Audrey says
Hi Lenae,
I personally only ever tried this with maple syrup or agave. Honey would definitely work, though will add a honey flavor. I can see how the coconut sugar would add a strong flavor like you described. I think honey would have a milder flavor than that though and would make it more enjoyable.
Hrather says
I love this recipe and it certainly takes care of my sweet tooth! I have not tried honey but I have learned the hard way that brown rice syrup does not work! Enjoy!
Heather
Audrey says
Oh, good to know about the brown rice syrup :o -- thank you for sharing.
Joyce says
I follow the recipe and I love it. I use pure maple syrup as the sweetener.
★★★★★
Audrey says
That's wonderful to hear, Joyce! So happy you enjoyed it :) Thank you for the feedback.
Ivan Ankeny says
I am really happy to rediscover tapioca pudding on the AIP diet. I omitted the mango. Add pure cocoa powder and pure stevia. Delicious! There very few sweet treats on the AIP diet. This one is a keeper.
★★★★★
Audrey says
Hi Ivan,
So happy to hear that! I know how hard it can be on a stricter diet with the sweets. Enjoy it! And yes, a chocolate version is great.
Lenae says
How much stevia did you use and what kind?
Julie P. says
Just made this without the mango and used maple syrup. Wow! This is better than regular tapioca pudding which I thought I would never be able to eat again. So far no immediate reaction (used Bob's and am allergic to wheat). The only mistake I make was not making a double batch! Thank you so much!!
★★★★★
Audrey says
Julie, that's so wonderful -- thank you so much for sharing! I'm so glad you enjoyed it. I love it too -- with or without the mango :) I appreciate your feedback.
andy says
Having looked at the Bob Mills Tapioca pearls there is a warning on that they are produced in the same factory and production lines as gluten products - and are therefore not claimed to be Gluten-Free. I wonder have any Coeliacs tried this recipe, and did it turn OK with no reactions?
Audrey says
That's a very interesting question, Andy! Thanks for bringing that up. I'll put a note above as a caution. I'm very sensitive to gluten, but Bob's tapioca has been fine for me -- no reactions. I did have reactions from other products from them though... I think if you have concerns, definitely better play it safe! I wouldn't risk it. Let's Do Organic has certified gluten-free tapioca pearls you can use for this recipe worry-free {bottom right product at this shop}. I hope that helps!
Rachel says
What size full fat coconut milk do u use for this recipe? Going to try now
Audrey says
Hi Rachel -- the standard can size here is 398ml, which is what I used. Enjoy the recipe! :)
Olivia says
Loved that recipe!! I also used Vanilla Almond Milk and it turned out great! I didn't have mangoes so instead I put frozen strawberries, this recipe is a keeper! Cheers
Audrey says
So glad you liked it, Olivia. Thank you for sharing what you've done -- strawberries and vanilla almond milk sound equally good to me :)
Susie says
When you transfer the tapioca to the saucepan after soaking, do you include the soaking liquid?
Audrey says
Hi Susie -- yes you do. Transfer everything into the saucepan and add the additional ingredients. I'll actually adjust the wording in the recipe so it's clearer :)
Dani Santacristina says
I made this today (I'm on the aip diet.) i used maple syrup and it turned out a bit too rubbery in texture. I accidentally soaked the tapioca pearls in water instead of coconut milk. Or maybe i should have cut back on the cooking time? I'd love to get that gelatin-like texture that regular tapioca pudding has. Perhaps i can add gelatin??
Audrey says
Hi Dani. Glad you got to try it out. Soaking it in the coconut milk would give it a much richer flavor as opposed to regular water, so perhaps that affected the recipe a bit in terms of taste, but I don't think it would alter the texture too much. I found that it wasn't different to regular tapioca recipes I've had in terms of gelliness. But if you want it more gelatin-like, then adding a bit of gelatin should work. I don't use gelatin myself, so my go to gelling ingredient is agar agar {which is permitted on AIP}. I would add 2 tsp agar agar to the recipe at the end of the cooking time and then let it chill and set and I'm fairly certain that (or adding regular gelatin) would do it. I'd love to hear how it goes -- let me know if you give either the gelatin or agar agar a try!
Audrey says
I also forgot to add that typically tapioca pudding recipes don't use gelatin, but 1 or two lightly beaten egg yolks are added instead for thickness and texture. If you're ok with eggs, you can give that a go too -- it would still be AIP friendly that way.
Dani Santacristina says
Okay, i made this again last night. I soaked the pearls I'm coconut milk beverage this time and i used coconut sugar asynsaeetener. Result? The pearls weren't sticking to the bottom of the pan and the textures is fantastic. Thanks again for the recipe!
Dani Santacristina says
*coconut sugar
Audrey says
That's really wonderful to hear! So glad it worked out and coconut sugar sounds like a great idea. Thanks for sharing how it turned out.
Carissa says
Can you tell me where you got the glass jars? and the size as well? thanks.
Audrey says
Hi Carissa,
I got these at a local department store, but they are quite common (especially in the fall/winter time -- they're everywhere). These are 125ml/4oz Bernardine Mason jars. They sell them on Amazon too. They are pretty small -- hold half a cup each, and I like that they have a wide mouth, so they're easier to fill, use, and clean.
There's an even prettier variety in my opinion, if you're interested, but they are slightly more expensive -- they have a quilted pattern on the glass and are made by a company called Ball. Here they are on Amazon, but again, you can find them in most department stores and supermarkets as they are quite common.
Pam says
Thank you for providing this recipe! I too LOVE tapioca pudding and had been missing it. I always double this recipe when I make it, and cut back on the syrup a bit, but it is excellent! We enjoy it so much!
Audrey says
I'm sooo happy to hear that, Pam! So glad you liked it :)
sweetninabean says
I tripled the recipe and it turned out great. I also used date paste in place of the maple syrup.
thanks for great recipe
Audrey says
So glad it you liked it! I actually wanted to try making it with some date paste as well so I'm glad to hear it turned out well.
Heather @ Cook It Up Paleo says
I haven't had tapioca pudding in a really long time; this recipe may be on the menu in the near future! :)
Audrey says
Thanks Heather! Hope you like it. It's so fun to personalize tapioca puddings. I'm going to share some new and tasty favorite tapioca pudding flavors soon.